Raspberry Rhubarb Crisp Recipes

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RHUBARB RASPBERRY CRISP



Rhubarb Raspberry Crisp image

Every time I've entered our Boone County Bake-Off, I've won a blue ribbon. Last summer, when the category was rhubarb, this recipe was the grand champion! See if your family thinks it's a winner, too. The orange juice and peel give it real zest. Along with cooking and sharing recipes with my two daughters and friends, I love gardening and bird-watching.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 10

4 cups chopped fresh rhubarb (1-inch pieces)
2/3 cup sugar
Juice and peel of 1 orange
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup chilled butter, cut into small pieces
1/2 cup rolled oats
1/4 cup chopped pecans
1/2 pint fresh raspberries

Steps:

  • In a large bowl, combine rhubarb, sugar, orange juice and peel. In another bowl, combine flour, brown sugar and cinnamon. Cut in butter as for pastry. Add oats and pecans; mix well. Turn rhubarb mixture into an 8-in. square baking pan. Sprinkle evenly with raspberries and cover with crumb topping. Bake at 350° for 45 minutes or until topping is browned.

Nutrition Facts : Calories 306 calories, Fat 13g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 110mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 3g fiber), Protein 3g protein.

RHUBARB RASPBERRY CRISP



Rhubarb Raspberry Crisp image

Rhubarb is delicious paired with sweet fruits such as raspberries -- or strawberries or peaches -- to temper its tartness.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

1 1/2 pounds rhubarb, cut into 1-inch pieces (about 4 cups)
2/3 cup granulated sugar
Zest and juice of 1 orange
1 cup all-purpose flour
1/2 cup dark brown sugar
1/2 teaspoon cinnamon
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
1/2 cup rolled oats
1/4 cup hazelnuts, skinned, toasted, and chopped (optional)
1/2 pint fresh raspberries

Steps:

  • Heat oven to 350 degrees. Combine rhubarb, granulated sugar, and orange zest and juice in a large bowl. Stir to combine.
  • In another bowl, combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers until it is well incorporated and large crumbs form. Add oats and nuts and combine.
  • Turn rhubarb into a 1 1/2-quart baking dish, scatter raspberries evenly over surface, and cover with crumb topping. Bake until topping is brown and crisp and juices are bubbling, about 45 minutes. Let cool slightly before serving.

RHUBARB RASPBERRY CRISP



Rhubarb Raspberry Crisp image

I grow rhubarb and raspberries in my garden and found this to be an amazing way to incorporate both of them! The flavors are just perfect with the sweetness of the raspberries and tartness of the rhubarb and lemon zest. Enjoy! And don't forget to add a scoop of vanilla bean ice cream.

Provided by ELLeDoux

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 50m

Yield 6

Number Of Ingredients 15

4 cups diced rhubarb, or more to taste
1 ½ cups white sugar
3 tablespoons all-purpose flour
½ lemon, zested
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 pinch salt
1 ½ cups fresh raspberries
2 eggs
¼ cup half-and-half
1 teaspoon vanilla extract
1 cup old-fashioned oats
¼ cup brown sugar
¼ cup butter
½ teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine rhubarb, sugar, flour, lemon zest, cinnamon, nutmeg, and salt in a large bowl. Fold in raspberries.
  • Beat eggs, half-and-half, and vanilla extract together in a small bowl. Mix into the fruit; pour into an 8x8-inch baking dish.
  • Combine oats, brown sugar, butter, and cinnamon in a food processor; pulse until crumbly. Spoon evenly over the top of the fruit filling.
  • Bake in the preheated oven until bubbling, 30 to 45 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 434.1 calories, Carbohydrate 79.4 g, Cholesterol 86.1 mg, Fat 11.8 g, Fiber 5.3 g, Protein 5.7 g, SaturatedFat 6.3 g, Sodium 114.6 mg, Sugar 61.6 g

STRAWBERRY RHUBARB CRISP



Strawberry Rhubarb Crisp image

Provided by Ina Garten

Categories     dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 12

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann's
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
  • For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

RHUBARB BLUEBERRY CRISP



Rhubarb Blueberry Crisp image

Although butter and sugar were scarce during World War II, my mom would save her rations to make this tasty treat using wild blueberries and homegrown rhubarb.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 4-6 servings.

Number Of Ingredients 9

3 cups chopped fresh or frozen rhubarb
2 cups fresh or frozen blueberries
1/2 cup sugar
2 tablespoons all-purpose flour
TOPPING:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/4 cup cold butter
1/2 cup slivered almonds, toasted

Steps:

  • In a large bowl, toss rhubarb and blueberries with sugar and flour. Transfer to a greased 2-qt. baking dish. , In a small bowl, combine brown sugar and flour; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over fruit. , Bake at 350° for 1 hour or until bubbly. Serve warm.

Nutrition Facts :

RASPBERRY-RHUBARB CRISP



Raspberry-Rhubarb Crisp image

Rhubarb reminds me so much of summertime desserts when I was a child. My Mom had a huge patch of rhubarb and she served it all the time, but mostly with strawberries. I couldn't wait to try this recipe from Sunset Magazine. We weren't disappointed! We like this with vanilla ice cream but it would also be good with sweetened whipped cream.

Provided by Hey Jude

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup finely chopped walnuts
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup cold butter, cut into chunks
12 ounces rhubarb (about 3 stalks)
3/4 cup granulated sugar
2 tablespoons cornstarch
4 cups raspberries, rinsed and drained

Steps:

  • In a large bowl, mix oats, flour, walnuts, brown sugar, cinnamon, ginger and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill.
  • Rinse rhubarb; trim off and discard green parts of stalks. Cut red parts into 1/2-inch thick slices; you need about 2 cups of sliced rhubarb. In a large bowl, combine granulated sugar, cornstarch, raspberries and rhubarb and mix gently to coat. Pour into a shallow 2 to 3-qt. baking dish and sprinkle evenly with the topping.
  • Bake in a 350° oven until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature with ice cream or whipped cream.

Nutrition Facts : Calories 520.7, Fat 23.3, SaturatedFat 10.5, Cholesterol 40.7, Sodium 168.9, Carbohydrate 76.2, Fiber 8.8, Sugar 47.4, Protein 6.4

RHUBARB CRISP



Rhubarb Crisp image

This rhubarb crisp recipe is special for two reasons. First, it's a variation on our classic Apple Crisp recipe, a time-tested crisp that's both foolproof and beloved. Second, we omitted rhubarb's usual companions (we're looking at you, strawberries) and added some sugar for sweetness, so the signature tang of this stalky vegetable really shines through. Topped with a layer of buttery oatmeal streusel and baked until bubbly, this recipe delivers rhubarb crisp in its purest and most delicious form!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 6

Number Of Ingredients 8

6 cups fresh or frozen (thawed and drained) rhubarb, chopped
3/4 cup packed brown sugar
1/2 cup Gold Medal™ all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Cream or Ice cream, if desired

Steps:

  • Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
  • Spread rhubarbs in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over rhubarbs.
  • Bake about 30 minutes or until topping is golden brown and rhubarbs are tender when pierced with a fork. Serve warm with cream.

Nutrition Facts : ServingSize 1 Serving

RHUBARB-RASPBERRY CRUNCH



Rhubarb-Raspberry Crunch image

Rhubarb summer refresher. A yummy blend of rhubarb and raspberries surrounded by a brown sugar and oats crust. Serve warm with vanilla ice cream or pour on some half and half.

Provided by VSCOLE

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h

Yield 24

Number Of Ingredients 10

1 cup white sugar
1 tablespoon instant tapioca
1 tablespoon cornstarch
⅛ teaspoon salt
4 cups rhubarb, cut into 1/2 inch pieces
1 cup raspberries
½ cup brown sugar
½ cup all-purpose flour
½ cup quick cooking oats
½ cup butter, chilled

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  • In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.
  • In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
  • Bake in preheated oven for 45 minutes, or until rhubarb is tender.

Nutrition Facts : Calories 122.4 calories, Carbohydrate 22.1 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 40.6 mg, Sugar 17.4 g

MINI CAST-IRON RASPBERRY RHUBARB CRISPS RECIPE BY TASTY



Mini Cast-Iron Raspberry Rhubarb Crisps Recipe by Tasty image

Here's what you need: rhubarb, raspberry, organic sugar, arrowroot powder, fresh ginger, old fashioned rolled oat, raw almonds, flax seed, pumpkin seeds, almond flour, kosher salt, ground ginger, maple syrup, coconut oil, cast iron skillets

Provided by Rachel Gaewski

Categories     Desserts

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

2 cups rhubarb, scrubbed and thinly sliced on the bias
1 cup raspberry
¼ cup organic sugar
1 ½ teaspoons arrowroot powder
fresh ginger, 1 inch (2.5 cm) peeled and grated
1 cup old fashioned rolled oat, divided
¼ cup raw almonds
1 tablespoon flax seed
2 tablespoons pumpkin seeds
2 tablespoons almond flour
1 pinch kosher salt
1 teaspoon ground ginger
2 tablespoons maple syrup
3 tablespoons coconut oil, melted
2 cast iron skillets, 4 1/2 inch (10 cm)

Steps:

  • Preheat the oven to 375˚F (190˚C).
  • Make the filling: In a medium bowl, mix together the rhubarb, raspberries, sugar, arrowroot powder, and ginger until the fruit is well coated. Set aside while you prepare the topping.
  • Make the topping: In a food processor, combine ½ cup oats, the almonds, flax seeds, pepitas, almond flour, salt, ginger, and maple syrup. Blend for 20-30 seconds, until the mixture is broken down but still has a coarse texture. With the food processor running, pour in the melted coconut oil and process until the dry ingredients are well coated.
  • Transfer the topping to a medium bowl and fold in the remaining ½ cup (45 g) oats.
  • Evenly divide the filling between 2 mini cast-iron skillets. Top each skillet with a heaping cup of the topping.
  • Bake for 22-25 minutes, until the filling is bubbling around the edges of the pan but not overflowing and the topping is golden brown and crisp.
  • Let cool for 10 minutes before serving.
  • Enjoy!

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From studiodelicious.com


RHUBARB RASPBERRY CRISP RECIPE
Raspberry Rhubarb Crisp. Rhubarb Crumble. Rhubarb Rhubarb. Peach Crumble. Rhubarb Ideas. Rhubarb Crunch. Blueberry Crisp. Rhubarb Bars. Blueberry Crumble. More information.... Ingredients. Produce. 1 Orange, Zest and juice of. 1/2 pint Raspberries, fresh. 1 1/2 lbs Rhubarb. Breakfast Foods. 1/2 cup Rolled oats. Baking & Spices. 1 cup All-purpose flour. 1/2 cup Brown …
From pinterest.com


HEALTHIER RASPBERRY & RHUBARB CRISP. STEP-BY-STEP GUIDE
2020-05-05 HOW DO I MAKE RASPBERRY & RHUBARB CRISP? STEP 1 Place frozen raspberries in a saucepan and cook over medium heat for 2-3minutes until the raspberries are starting to thaw and let the juice out. STEP 2 Add chopped rhubarb to the saucepan with raspberries and cook for around 3-5 minutes until the rhubarb is slightly softened.
From fitfoodienutter.com


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